LOADED KALE SALAD

This recipe starts with a base of hearty vegetables and requires just 10 ingredients total.

LOADED KALE SALAD

Ingredients

QUINOA

• 3/4 cups (138 g) quinoa*, well rinsed
• 1 1/2 cups (360 ml) water

VEGETABLES

• 4 large carrots* (halved + roughly chopped)
• 1 whole beet* (thinly sliced)
• 2 Tbsp water (or sub avocado or melted coconut oil)
• 1 pinch sea salt
• 1/2 tsp curry powder (optional)

DRESSING

• 1/3 cup tahini
• 2-3 Tbsp lemon juice*
• 1-2 Tbsp maple syrup (depending on preferred sweetness*)
• 1 pinch sea salt
• ~1/4 cup Water (to thin)

SALAD

• 8 cups kale (torn or roughly chopped // or sub other green)
• 1/2 cup chopped cherry tomatoes
• 1 ripe avocado cubed
• 1/4 cup hemp seeds (optional)
• 1/2 cup sprouts of choice (optional // I used broccoli)

Instructions

1. Heat a small pot over medium heat and add rinsed, drained quinoa. Toast for 1-2 minutes, stirring frequently. Then add water and bring to a low boil. Once boiling, reduce heat to a simmer, cover, and cook for 18-20 minutes or until liquid is completely absorbed. Once cooked, fluff with a fork, remove lid, and set aside.
2. Preheat oven to 375 degrees F (190 C) and add carrots and beets to a baking sheet. Add water (or oil) and seasonings of choice and toss to coat. Roast for 25-30 minutes or until tender and slightly golden brown. (This method is adapted from my oil-free vegetables recipe).
3. In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml // as recipe is written // adjust if altering batch size) at a time and whisk until pourable. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness. See notes for savory version.
4. Arrange kale on a serving platter or bowl and top with tomatoes, avocado, cooked quinoa, roasted vegetables, and any other desired toppings, such as hemp seeds or sprouts. Serve with dressing on the side, or toss to combine.
5. Store leftovers (keep dressing separate for best results) in the refrigerator up to 3 days. Dressing will keep well covered in the refrigerator up to 1 week.

Notes

*If you know you'd like to have this salad several times during the week, double the amount of quinoa and roasted vegetables and reheat/use as needed to save time.
*For a more savory dressing, omit the maple syrup and lemon juice and instead add 1 clove garlic, minced, and 1-2 tsp coconut aminos!

https://minimalistbaker.com/loaded-kale-salad/